Fried Fish Consumption Trigger Stroke?

Nutrition experts always recommend three types of healthy foods that must be consumed namely fruits, vegetables, and fish. But, whether the fish is processed by frying is included in healthy foods?

Apparently not. At least according to a study to see the link between fish consumption and stroke. Surveys conducted in the area called 'stroke belt' in America, namely Carolina, Arkansas and Louisiana, because of the high stroke patients in this area, found the majority of the population regularly eat fish, but processed by frying.

Strokes caused by blood vessels that supply nutrients to the brain are blocked due to blockages in blood vessels. As a result, nerve cells that need oxygen to die. All factors that increase the risk of heart disease, such as hypertension and high cholesterol, can also cause a stroke.

According to the study, 32 percent of the population in the region 'stroke belt' eating fried fish twice a week, even more, than residents in other areas.

Dr.Fadi Nahab, director of the stroke program at Emory University Hospital, said frying will cause a stroke prevention benefits of fish go missing.

A study conducted in Spain found that when fried in unsaturated fatty acid content of omega-3 found in fish will disappear and be replaced by fat are not healthy. This was mainly on deep-sea fish such as salmon. In other species of fish, a decrease of omega-3 that occur are not as many fish in the sea.

'Eating fish is not enough. Noteworthy is the way of processing, 'said Nahab. Instead of being fried, he suggested the fish steamed, baked, or made soup.

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